COVE BISTRO
8430 BLUE MOUNTAIN DR · BOYNTON BEACH · Palm Beach County · FL 33473
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
10 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized…due to Dishmachine not sanitizing. Manager set up triple sink to sanitize utensils. **Corrected On-Site**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired… if run machine twice to sanitize utensils then it tuned black .
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food….smoke salmon above ready to eat crab meat, cheese in reach in cooler at kitchen. Cook properly stored **Corrected On-Site**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands…server handled dirty dishes and then serve food to customers without washing hands. Discussed with manager, employee washed hands. **Corrected On-Site**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less…3 trays of eggs stored in room temperature at cook line . Per Cook egg being held less than an hour, Cook removed reach in cooler . **Corrective Action Taken**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse…. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit….sour cream 53F , cream cheese 68 F , milk53 F in glass door reach in cooler at expo line . Food was not prepped or portion today , manager not determined how long food being held out of temperature. stop sale issue . Employee discarded food **Corrective Action Taken**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit…hot holding rice 98° at cook line being held less than four hours, Cook discarded food. **Corrective Action Taken**
Intermediate 1
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine….not provided any kind of temperature measuring dives .
Basic 1
08B-38-4Basic – Food stored on floor…several boxes on the floor at walk in freezer , employee properly stored **Corrected On-Site**
Inspector observations synchronized from DBPR on October 11, 2026 2:25 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.